If I ever felt the need to brag a little this is the time to do and not be ashamed of it!
I’ve been very creative and moreover very keen to make crazy experiments in the kitchen lately. It’s fun, I feel like a nutty professor or a wizard in a potion class and the outcome is most of the time delicious. And I love it even more when a new experiment needs some tweaking as this means more deliciousness to come. If you follow me on Instagram you might have already seen the marinade we speak of today (if not then go and add me. I mean it!)
So without further ado let me introduce you to the marinade of the week. I can’t believe this is not a staple in ever household as it satisfies all the taste buds! It’s a little salty yet sweet, a little spicy (okay very spicy but you can control that) and ultimately brings a fine note of sourness.
- 4 medium to large strawberries
- 2 cloves of garlic
- 1-3 red chilis
- 7-10 curry leaves
- juice of 1/2 lemon
- 1/2 tsp of each salt and pepper
- 3 T olive oil
- If you use fresh chili grill it in the oven until black and remove the green and skin
- Give all the ingredients except the strawberries into a food processor and mix until smooth, the add the strawberries and pulse short until incorporated
- If you want to use a mortar as I did you should allow a little time and work the ingredients to a thick paste.
- Start with the garlic, salt and 1 T of olive oil and pestle until you get a smooth paste of the color and consistency of lukewarm butter
- Then add the pepper, chili and curry leaves and work through the paste until the leaves and chili is fully incorporated
- Now add the lemon juice and strawberries and pestle again
- At last add the remaining oil and pestle until the oil is fully incorporated
- If you want to marinade steak, give the paste and the meat into a freezer bag and store at room temperature for 2 hours or in the fridge for 4 hours.
- Remove all the marinade from the meat and give it to a very hot frying pan with a little oil in it and fry from both sides until crisp
- Either reduce the heat now and let the meat set in the pan for a few minutes or give it to the oven and let it set there. No matter where you decide to let the meat cook, add the remaining marinade and fully cover the meat with it.
- For steak sandwiches I recommend to cut finer stripes as it's easier to eat this way.
Now go and make this little lovely before strawberries are out of season! As this is a) absolutely strange and b) horribly good I guess it requires some #strangebutgood foodlove!
So I am linking up with Laura by the end of the week to share and spread the love for being brave in the kitchen!
Okay that’s it for now! Hope you all had a lovely and long weekend with great eats and maybe even a little bit of BBQ action. More marinades to come! Promise. As I said, I’ll get the hubby to share some of his secret gems!
Have a good start to the week tomorrow!